Description
This Crispy Rice with Spicy Salmon recipe combines perfectly crunchy pan-fried sushi rice with a creamy, spicy salmon topping, enhanced by vibrant avocado, jalapeño, and toasted sesame seeds. A delicious fusion dish inspired by Japanese flavors, ideal as an appetizer or light meal.
Ingredients
Scale
Crispy Rice
- 2 cups short grain rice (sushi rice)
- 3 tablespoons rice vinegar
- 3 tablespoons granulated sugar
- 1 ½ teaspoons kosher salt
- Neutral, high-heat oil, for frying
Spicy Salmon
- 1 pound sushi-grade salmon, skin removed
- 2 tablespoons Kewpie Mayo (or regular mayo)
- 2 tablespoons sriracha
- 1 tablespoon soy sauce
- 1 teaspoon toasted sesame oil, plus more for drizzling
- 1 stalk green onion, finely chopped
For Serving
- 1 avocado, peeled, pitted, and thinly sliced
- 1 jalapeño, thinly sliced
- Toasted white sesame seeds, for sprinkling
- Sweet Chili Sauce, for drizzling
Instructions
- Cook the Rice: Rinse the sushi rice under cold water until the water runs clear to remove excess starch. Cook the rice according to package instructions or in a rice cooker until tender and sticky.
- Season the Rice: In a small bowl, combine rice vinegar, sugar, and kosher salt. Gently fold this dressing into the hot cooked rice and allow it to cool completely, spreading it out on a large tray to help it cool faster.
- Form Rice Cakes: Once the rice is cooled, shape it into small rectangular or square cakes, about 2 inches wide and 1/2 inch thick. Press firmly to compact the rice so it holds together when fried.
- Fry the Rice Cakes: Heat a generous amount of neutral, high-heat oil (such as vegetable or canola oil) in a heavy skillet over medium-high heat. Fry the rice cakes in batches until golden brown and crispy on both sides, about 3-4 minutes per side. Remove and drain on paper towels.
- Prepare Spicy Salmon: Dice the sushi-grade salmon into small cubes. In a bowl, combine salmon, Kewpie mayo, sriracha, soy sauce, toasted sesame oil, and chopped green onion. Mix gently until combined.
- Assemble the Crispy Rice: Spoon the spicy salmon mixture generously on top of each crispy rice cake. Layer with thin slices of avocado and jalapeño as desired.
- Finish and Serve: Drizzle additional toasted sesame oil and sweet chili sauce over the assembled bites. Sprinkle toasted white sesame seeds on top for garnish. Serve immediately to enjoy the contrast of textures.
Notes
- Use sushi-grade salmon to ensure food safety when consuming raw fish.
- Press the rice cakes firmly to prevent them from falling apart during frying.
- Adjust the amount of sriracha to control the spiciness of the salmon topping.
- For a gluten-free option, substitute soy sauce with tamari.
- Serve immediately for best texture; crispy rice loses crunch if left too long.
Keywords: crispy rice, spicy salmon, sushi appetizer, Japanese fusion recipe, sushi rice cake, Kewpie mayo, sriracha salmon, avocado jalapeño topping